Dark Chocolate Peanut Butter Brownies

Deliciously decadent & rich dark chocolate brownies slathered with a generous amount of creamy peanut butter frosting. Completely dairy and gluten free!
Course Dessert
Cuisine Australian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 brownies
Author Sally


For the dark chocolate brownies

  • ½ cup dairy-free butter ,melted*
  • ¾ cup dark brown sugar
  • 1 tsp vanilla extract
  • 2 eggs ,room temperature
  • ½ cup cocoa powder
  • ½ cup plain gluten-free flour
  • 50 grams 70% or higher dark chocolate ,chopped

For the peanut butter frosting

  • 1/4 cup dairy-free butter*
  • 1/4 cup smooth peanut butter
  • 1 1/2 cups icing mixture


For the dark chocolate brownies

  • Preheat oven to 190 degrees celsius and line a 20cm square baking pan with baking paper.
  • In a large bowl, add eggs and vanilla and lightly whisk.
  • Whisk in dark brown sugar and melted butter until combined.
  • Sift cocoa powder and flour and combine gradualy with wet ingredients. Using a spatula to scrape down the sides, mix until completely combined.
  • Fold through chopped dark chocolate pieces and spoon mixture into baking pan ensuring it is spread evenly.
  • Bake in oven for 15 minutes. The brownies are done when top is still soft but firm. Let cool on a wire rack completely before frosting.

For the peanut butter frosting

  • Using an electric mixter, beat dairy-free butter and peanut butter. Slowly add in icing mixture 1/4 cup at a time.
  • After about half the icing mixture has been added, the frosting will start to stifen. Add in a tablespoon of water and continue adding icing mixture. You may need to add 3-4 tablespoons of water to ensure a smooth and creamy frosting.
  • Using a spatula, spread frosting onto cooled brownies and cut into 16 squares.


*I always use Nuttelex in my baking however any dairy-free spread would work. You can also use regular butter if you are not wanting these to be dairy-free.